🍱 Namari-bushi to Shiro-tamanegi no Salad (Bonito and Onion Salad)

Namaribushi is one step before becoming dried bonito, which are soft and can be cut into thin slices and eaten like sashimi. Shizuoka Prefecture accounts for 51% of the nation's production of bonito namaribushi, ranking first in Japan (2019). Bonito landed at the port of Yaizu is boiled in an iron pot and smoked. Because of its concentrated flavor and rich umami, it can be eaten as is or used in salads, stir-fried dishes, and boiled dishes. White onions, on the other hand, were introduced to Hamamatsu City from the Chita Peninsula in Aichi Prefecture in the late Meiji and early Taisho periods, and are rarely grown in other regions. Through repeated breeding while taking advantage of the climate and soil, the variety was developed into a variety that could be shipped early in the new year, and is currently marketed under the trade name Salad Onion.